Peri peri is the Portugese and African name for the Malagueta chilli pepper which is used as the source of heat in the popularised spicy peri peri sauce. We used Rose Harissa for a spicy Peri peri marinade that is tempered by the charred, creamy halloumi. This would work equally well with chicken, a meaty fish such as monkish or vegetables.

Ingredients

2tbsp Rose Harissa

1tbsp Lemon juice

1tbsp Red wine vinegar

2tsp Dried oregano

1tsp Crushed dried bay leaf

1 Garlic clove, crushed to a paste

Dried birds-eye chilli flakes (optional, if you want serious heat)

2 x 250g Block of halloumi

1 Lemon, cut into quarters

Ingredients

2tbsp Rose Harissa

1tbsp Lemon juice

1tbsp Red wine vinegar

2tsp Dried oregano

1tsp Crushed dried bay leaf

1 Garlic clove, crushed to a paste

Dried birds-eye chilli flakes (optional, if you want serious heat)

2 x 250g Block of halloumi

1 Lemon, cut into quarters

1

Combine all the ingredients apart from the halloumi in a bowl and stir to combine well. If using the marinade for meat or vegetables, add a few pinches of salt.

2

Remove the halloumi from its packaging and rinse under cold water. Dry with a paper towel then either cut into large cubes or 2 rectangular slabs. Place in a container and cover with the marinade. Leave to marinate for 2 hours, or ideally overnight.

3

Grill on a hot BBQ, or in a griddle pan, until the outsides have coloured and crisped up and the halloumi feels soft to the touch. You can drizzle any remaining marinade over the halloumi as it cooks.

4

Remove from the grill, squeeze lemon juice over the top and serve immediately.

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